Directions:

Directions:

Heat oven to 425 degrees. Make pie crusts as directed on package for two-crust pie using 9-inch pie pan. In medium saucepan, melt butter over medium heat. Add onion; cook 2 minutes or until tender. Add flour, salt and pepper; stir until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened. Add chicken and mixed vegetables; mix well. Remove from heat. Spoon into crust-lined pan. Top with second crust; seal edges and flute. Cut slits or shapes in several places in top crust. Bake 30 to 40 minutes or until crust is golden brown. Let stand 5 minutes before serving

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